Ingredients:

  • 250g all-purpose flour
  • 20g unsweetened cocoa powder
  • 45g granulated sugar
  • 3g instant yeast
  • 140ml warm milk (35°C/95°F)
  • 10ml neutral oil (canola or vegetable)
  • 1 pinch salt
  • 100g dark chocolate chips
  • 30ml heavy cream

Instructions:

  1. In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, yeast, and a pinch of salt.
  2. Gradually pour in the warm milk and neutral oil. Stir until a shaggy dough forms.
  3. Knead the dough by hand for 10 minutes (or 5 minutes in a stand mixer) until the surface is smooth and elastic.
  4. Place the dough in a warm, draft-free spot and let it proof for 60 minutes or until doubled in size.
  5. Prepare the filling by melting the dark chocolate chips with heavy cream. Chill the mixture slightly until it is firm enough to scoop but remains soft.
  6. Punch down the proofed dough to degas. Divide into 10 equal portions (approx. 45g each) and roll into balls.
  7. Flatten each ball into a circle with edges thinner than the center. Place a portion of chocolate filling in the center and pleat the edges to seal tightly.
  8. Place buns on parchment squares in a steamer. Cover and let rest for 15-20 minutes for a second proof.
  9. Steam over medium heat for 12 minutes. Turn off the heat and wait 5 minutes before opening the lid to prevent the buns from collapsing.